Red Velvet Cupcakes From Heaven.

These really are the very best Red Velvet Cupcakes ever. I'm not sure where this recipe originally came from, I got it from a friend, who tracked it down from a co-worker. And, I traded one of my very best cookie recipes to get it! I hope you enjoy!!!

BEST RED VELVET CAKE

2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons unsweetened cocoa powder
1 ½ cups granulated sugar
½ cup butter (softened)
2 large eggs
1 teaspoon vanilla extract
1 cup plus 2 tablespoons buttermilk (or sour milk)
1 oz No Taste Red Food coloring gel
2 teaspoons white vinegar

For cakes – line bottom of 2 – 9” cake pans with parchment paper.
For cupcakes line pans with cupcake papers.

Heat oven to 350o.
In a small bowl combing flour, baking soda, salt and cocoa.
In a large bowl with mixer, cream butter and sugar till light.
Add eggs and vanilla and beat well after each addition.
Slowly beat in flour mix alternating with buttermilk beginning and ending with flour mix.
Beat in food coloring and vinegar and continue beating till well blended.

Fill cake pans equally.
Fill cupcakes tins about 2/3 full.

Bake cakes about 25 mins, regular cupcakes 22 mins and jumbo cupcakes 35 mins.
Cool on racks. Then cool in frig for one hour or overnite before frosting.

For cake – split each layer in half using dental floss then put top of one layer upside down – frost. Add bottom half then frost. Add bottom of second layer – frost. Then add top of second layer right side up – frost top and sides of cake.

For cupcakes – frost with whipped cream cheese frosting using large hole in cake decorating kit and a circular motion for each top.

DO NOT OVER BAKE OR THEY WILL BE DRY!


BEST CREAM CHEESE ICING - Cake

8 oz cream cheese (room temp)
8 oz tub Mascarpone cheese (room temp)
1 teaspoon vanilla extract
2 cups icing sugar sifted
1 ½ cups cold heavy whipping cream (35% fat)

In bowl of mixer beat cream cheese and mascarpone cheese till smooth.
Add vanilla and 1 cup icing sugar and beat till smooth.
Add heavy cream and 1 cup icing sugar (gradually) till frosting is thick enough to spread.

BEST WHIPPED CREAM CHEESE FROSTING - Cupcake

1 pkg (8 oz) cream cheese
3 tablespoons butter (softened)
1 teaspoon vanilla extract
2 cups icing sugar

In large bowl with mixer combine cream cheese, butter and icing sugar at low speed till smooth.
Increase mixer speed to high and mix till light and fluffy (about 5 mins). Occasionally turn mixer off and scrape down sides of bowl.
Reduce mixer speed to low and add vanilla. Raise speed to high and mix briefly till fluffy.
Store in frig till somewhat stiff before using. May be stored in frig for 3 days.
Recipe may be doubled for extra frosting.